John Myers
Winter Grilling: Pork Fillet from Grill
The perfect winter grilling: pork fillet from grill recipe with a picture and simple step-by-step instructions.
- 1 Pork tenderloin
- 1 Squeezed lemons
- 200 ml Water
- 3 Cloves
- 20 Peppercorns
- 250 g Prunes
- 250 g Breakfast bacon
- 250 g Salt
- 250 g Pepper
- 500 g Chestnuts
- Score the chestnuts in a cross shape. Roast in an aluminum bowl until they are almost black.
- Remove the tendons and skin from the pork tenderloin and cut lengthways, but not through.
- Bring the prunes to the boil briefly with water, lemon juice and zest, cloves and peppercorns. Then fill the meat with it. Seal the cut with several roulade skewers. Salt and pepper well.
- Briefly sear the meat on all sides on the grill.
- Remove the roulade skewers, wrap the meat with bacon and briefly sear again on all sides on the grill.
- Wrap the meat in aluminum foil and cook on indirect heat for 15 minutes.
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